Maple Almond Pancakes
By Terese Allen - Spring 2012 Issue
Look for maple sugar—the granulated form of maple syrup—in specialty food stores and grocery cooperatives. Many producers also market it online.
Recipe Detail Serves: 7 10 Minutes Prep Time, 5 Minutes Cook Time
Whisk pancake mix and maple sugar in a bowl to combine well.
Beat milk and egg together; stir this into pancake mix just until combined. Let stand 10 minutes.
Meanwhile, heat a griddle or skillet over a medium flame for several minutes.
Add just enough oil to film the surface. Continue to heat until a drop of pancake batter sizzles as soon as you add it to the oil. (If you are using a non-stick pan, don’t preheat it before adding the oil.)
Ladle the batter—about 3 tablespoons per pancake—onto the hot surface, giving it room to spread.
Sprinkle a few toasted almonds over each pancake.
Cook until bubbles show all over the surface, then flip pancakes and cook the other side.
Adjust heat as needed and add a bit more oil with each batch of pancakes. Serve hot with butter and syrup.